My Mom made this a lot when I was younger. It was a favorite whenever we had company over. If you like strawberry shortcake, you will love this! Serve with whipped cream or Cool Whip®.

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
35 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 9x13-inch cake
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

    Advertisement
  • Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  • While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

Cook's Note:

You can use butter-flavored shortening if desired.

Nutrition Facts

227 calories; protein 3.3g; carbohydrates 34.1g; fat 9.1g; cholesterol 38mg; sodium 170mg. Full Nutrition
Advertisement